KR101418803B1 - Method for Processing Catfish and Method for Cooking using the Processed Catfish - Google Patents

Abstract

The present invention relates to a processing method and a cooking method using a catfish which are processed by the above method, and more particularly, to a processing method which enables easy cooking of a catfish which is limited in the cooking method due to stickiness of the skin and fish- Characterized in that the cleaned catfish is dried by cold air drying at a temperature of 10 to 20 ° C for 8 to 16 hours so as to have a water content of 30 to 50% (w / w) The present invention relates to a cooking method using a catfish.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of processing a catfish and a method of cooking using the processed catfish,

The present invention relates to a processing method for facilitating the cooking of a catfish which is limited in the cooking method due to the stickiness of the skin and the fishy characteristic of the freshwater fish, and a cooking method using the catfish processed by the above method.

 Catfish is a cheap and delicious freshwater fish that can be called a language or a form of fish. Catfish contains 16.8% of high quality protein and is a high calorie (78kcal / kg) nutritious food with relatively high fat. Inorganic components such as calcium, phosphorus and iron have high ash content, especially vitamin. Among them, vitamin E and A are the most abundant, and other vitamins such as vitamin B1 and niacin are evenly distributed.

Catfish are used not only as food but also as medicinal products. According to Dongyobogam, catfish taste is sweet, its quality is warm, it is not toxic, and its diuretic effect is excellent, so that when you sweat your body, you eat water and eat water. The saliva on the head of the catfish treats diabetes, and when you eat it, when you eat catfish meat hot water, the waste in your body falls into sweat and urine, and protein is replenished, so it is good for summer food and good for peritonitis. It is effective as a fragile constitutional formula of young children whose feebleness is weak or whose agility is weak because they are fragile, their nose is frequent, their urine is often seen. It is also good to have a strong tannic effect, boiled and eaten when the body is tired, relaxing and lacking appetite.

However, the body of catfish is scaly and covered with mucus mucilage. Mucus plays a role to prevent infections instead of scales, but it is problematic when it is necessary to treat it at cooking so that it is the key. In addition, the body's mucosubstance is a glycoprotein that promotes the absorption of proteins and protects the gastric mucosa. However, despite its usefulness, elimination of the mucin for convenience of cooking is a loss of nutrition . In addition, since there is no scales in the case of roasting, it is easy to stick to the roasted plate, and there is a limitation in the cooking method such as the use of spicy taste such as a spicy hot spring,

It is an object of the present invention to provide a method of processing a catfish which can be used for cooking in a simple manner in order to solve the problems caused by the restriction of the cooking method and the cooking method.

It is another object of the present invention to provide various cooking methods using the catfish processed by the above method.

In order to achieve the above-mentioned object, the present invention provides a method for drying a dried catfish, the method comprising the steps of drying the dried catfish with cold air for 8 to 16 hours at a temperature of 10 to 20 ° C so as to have a water content of 30 to 50% (w / The present invention relates to a method for producing a dried catheter.

In the present invention, since the built-up area where rancidity occurs quickly is removed by drying the boll and the cold air drying is performed at a temperature of 10 to 20 ° C even during drying, the acidity of the amines causing the fish is minimized, A cataphor can be manufactured.

In the present invention, the live catfish before the washing is allowed to stand in water for 10 minutes to 1 hour and then used to further remove the fishy fish, and the useful components of the green tea can be accumulated incidentally. Green tea We put green tea or green tea powder in water of 80 ~ 100 ℃ of 20 ~ 1000 times (w / w) water, we use for 10 ~ 30 minutes and then cool to room temperature. If the amount of green tea used is too small, the effect of removing the fish is less, and even if the concentration of green tea is too high, there is no significant difference in effect. The treatment time of green tea should be at least 10 minutes to remove the fishy smell, and it is not a problem to treat more than 1 hour. Preferably, 50 to 500 parts by weight of the green tea is used relative to 100 parts by weight of the catfish. If the amount of water is too small, the catfish will not be able to work in water, so the effect will be lowered. If the amount of water is too much, the efficiency will be lowered.

It is preferable that the green tea contains 0.05 to 0.3% (w / v) of salt in water. Salt is effective in removing the odor of fresh fish, and it can make fish meat more chic. If the amount of salt is too small, there is no effect of adding salt. If the amount of salt is too much, it is possible to kill the freshwater fish, catfish.

The bagasse prepared by the above method may be frozen, stored and distributed, and may be refrigerated and distributed at 0 to 5 ° C.

The semi-dried food of the present invention may be distributed as a whole, cut into an appropriate size when cooked, or may be cut and packed in an appropriate size in advance. In addition, the fish bone remaining in the semi-dried megaphone of the present invention is poured and water is added to prepare the ornamental fish meat. Then, the fish meat of the present invention is used instead of water during cooking with the present invention to provide a deeper taste And it is more preferable to distribute it.

The semi-dried catheter of the present invention is not seasoned and can be applied to various dishes in various ways. In other words, salt can be sprinkled whole without any seasoning, and it can be fried in salt and oil, and it can be cut into an appropriate size and used for various kinds of cooking such as sweet and sour pork, parsley vinegar, bulgogi, steamed meat, The amount of the seasoning used in the various kinds of cooking may vary depending on the taste and the taste of the individual. It is not meaningful to limit the specific proportion. In the following examples, the seasonings of the usual proportion are described, It is natural to be able to.

As described above, according to the semi-dry catheter of the present invention, since the stickiness during cooking of catfish can be easily used without time-consuming problem of refinement due to mucus, it can be widely used for various catfish dishes regardless of time and place .

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these embodiments are merely examples for explaining the content and scope of the technical idea of the present invention, and thus the technical scope of the present invention is not limited or changed. It will be apparent to those skilled in the art that various changes and modifications can be made within the scope of the technical idea of the present invention based on these examples.

Example 1: Preparation of semi-

First, the live catfish were washed and the bones were sprinkled. The bubbles were removed and the water content was adjusted to 30 to 50% (w / w) by cold air drying at a temperature of 15 to 20 ° C for 12 hours.

Example 2: Preparation of semi-

A semi-dried bag was prepared in the same manner as in Example 1, except that the live catfish was left in water for 10 minutes to 1 hour.

Example 3: Preparation of semi-

Semi-dry catfish prepared by the method of Example 1 or 2 was chopped to prepare semi-dried catfish. Catfish were cut into 3 ~ 4cm x ~ 2cm size, but they can be adjusted according to the application.

Example 4: Preparation of a catfish salt roast

The bagasse prepared in Example 1 or 2 was sprayed with coarse salt and then baked on a charcoal fire, briquettes, or grill.

Example 5: Preparation of catfish sweet and sour pork

The fish meat prepared in Example 2 was ground with salt and pepper. One egg was separated from whites, and 5 ~ 6 tablespoons of starch was added to the mixture. Fried in oil, preheated to 180 ~ 190 ℃, put the catfish meat one by one, fried in a pan, then the oil is removed from the pan and put in a dish.

Preheat the frying pan, cover with a small amount of oil, and then chopped onion, carrot, cucumber and paprika. Then, it was boiled in a ratio of 2: 1 (v / v) of sugar and vinegar. I put the starch water into the sauce and adjusted the watering of the sauce, and poured it into the catfish meat put in the dish from above.

Example 6: Preparation of catfish mincing roots

The fish meat prepared in Example 2 was ground with salt and pepper. One egg was separated from whites, and 5 ~ 6 tablespoons of starch was added to the mixture. Fried in oil, preheated to 180 ~ 190 ℃, put the catfish meat one by one, fried in the oven, and then received the oil and removed the oil. Or steamed catfish meat.

The buttercups were soaked in salt water for 30 minutes, then cleaned and cut to a length of about 7 cm. The onion was peeled off, washed thoroughly, sliced and prepared, and soaked in cold water for 30 minutes to remove the spicy taste. Cucumbers were cut or cut in half lengthwise and then prepared by diagonal cutting.

2 tablespoons of red pepper paste, 1 tablespoon of chili powder, 1 tablespoon of chili powder, chopped green onion, chopped garlic, and a small amount of sugar, and then sprinkled with sesame seeds.

Example 7: Preparation of catfish bulgogi

Onions, apples, soy sauce, sugar, syrup, garlic, ginger and sake were added to a blender and finely ground sauce was prepared. Onion, carrot, mushroom, and chopped green onion, prepared in Example 2, were added to the above prepared marinade, and then pepper, sesame oil and sesame seed were added and mixed again. Catfish meat mixed in marinade was matured at 0 ~ 5 ℃ for 24 hours and roasted in a skillet.

Example 8: Preparation of catfish spicy bulgogi

Onions, apples, garlic and ginger were added to a blender and finely ground. Then, red pepper powder, hot pepper paste, soy sauce, sugar, and syrup were mixed together to prepare a spicy sauce. Onion, carrot, mushroom, and chopped green onion, prepared in Example 2, were added to the above prepared marinade, and then pepper, sesame oil and sesame seed were added and mixed again. Catfish meat mixed in marinade was matured at 0 ~ 5 ℃ for 24 hours and roasted in a skillet.

The bean sprouts were peeled off, their hair was slightly peeled, then rinsed in cold water. I put the marinade prepared in above on boiled meat of catfish bone, simmered it, and put the bean sprouts and mixed it to make seasonings.

Sprouted bean sprouts were spread on a plate and the fried meats were placed on them.

Example 9: Preparation of steamed cucumber

Red pepper powder, chopped red pepper powder, chopped garlic, ginger, and pepper were added to the safflower prepared in Example 2, followed by aging at 0 to 5 ° C for 24 hours.

Put a sprout and a flat radish in a pan, put a marinade on top of it and add the aged catfish meat. Put the water (or catfish bone) into the broth so that it is submerged. When the broth is made homemade, I put some red pepper on it and made some more boiled.

Example 10: Preparation of catfish soup

I chopped the radish and laid it on the bottom of the pot. Add the red pepper powder, soy sauce, hot pepper paste, miso, chopped garlic, and black pepper powder to the sauce prepared in Example 2, add the sauce made by aging at 0 ~ 5 ° C, add water (or catfish bone) And boiled it. It was boiled in a little more with the egg - cut green onion and pre - cut slices of cucumbers and parsley.

Claims (8)

Green tea in a live state We leave the water in the water for 10 minutes ~ 1 hour, clean the washed catfish and breathe dry in a cold condition at a temperature of 10 ~ 20 ℃ for 8 ~ 16 hours to have a water content of 30 ~ 50% (w / w) ≪ / RTI >
delete A method for producing a catfish grilling, characterized in that a coarse salt is sprinkled on a catfish prepared by the method of claim 1, and then the fish is roasted on a charcoal fire, a briquette fire, or a grill.
A method for manufacturing sweet and sour pork, which is produced by pouring sauce made of boiled soy sauce, sugar, vinegar and starch into sauteed meat and vegetables,
A method for producing a catfish sweetmeat according to claim 1, wherein the meat produced by the method of claim 1 is used as the meat.
(A) finely slicing a catfish prepared by the method of (1), finishing with salt and pepper, finely grinding or frying and frying in preheated oil;
(B) preparing a marinade by mixing red pepper paste, red pepper powder, plum liquor, chopped green onion, chopped garlic, and sugar; And
(C) mixing the marinade prepared in the step (B) with pre-cooked buttercup, onion and cucumber in the step (A) by mixing and stirring;
≪ RTI ID = 0.0 > 1, < / RTI >
(A) preparing a marinade by mixing onion juice, apple juice, soy sauce, sugar, starch syrup, garlic, ginger and sake;
(B) a step of mixing the prepared megaphone with onion, carrot, mushroom, and green onion prepared in advance, and then adding to the sauce prepared in step (A);
(C) aging the safflower-like material at 0 to 5 ° C for 12 to 24 hours in the step (B); And
(D) roasting the aged material in a stirred pan;
The method according to any one of claims 1 to 3,
(A) preparing a sauce made by mixing onion juice, apple juice, garlic, ginger, red pepper powder, hot pepper paste, soy sauce, sugar, and starch syrup;
(B) a step of mixing the prepared megaphone with onion, carrot, mushroom, and green onion prepared in advance, and then adding to the sauce prepared in step (A);
(C) aging the safflower-like material at 0 to 5 ° C for 12 to 24 hours in the step (B); And
(D) roasting the aged material in a stirred pan;
(E) boiling the bean sprouts with beef sprouts prepared in step (A) and seasoning sauce prepared in step And
(F) placing the roasted material in step (D) on the bean sprouts produced in step (E);
The method according to any one of claims 1 to 3,
(A) Preparing marinade with hot pepper paste, red pepper powder, chopped garlic, ginger, and pepper;
(B) slicing a bag made by the method of claim 1 into a sauce prepared in step (A);
(C) aging the safflower-like material at 0 to 5 ° C for 12 to 24 hours in the step (B); And
(D) spreading the raw material in the step (C) on top of the non-seaweed and the flat radish, boiling the juice until the juice is put into the juice so that the juice is submerged;
The method of producing steamed crockery according to claim 1,